Dak Galbi (Korean Spicy Chicken Stir-Fry)
Heat oil in a large nonstick saucepan. Add chicken pieces; cook and stir until nearly opaque, 4 to 7 minutes.Advertisement
Combine gochujang, soy sauce, gochugaru, mirin, brown sugar, sesame oil, garlic, black pepper, and ginger in a bowl. Add to the saucepan with the chicken. Cook and stir until chicken pieces are browned and well coated, 3 to 5 minutes.
Stir rice cakes, cabbage, sweet potato, and onion into the skillet with the chicken mixture. Cook until sweet potato changes color, about 10 minutes. Add 2 to 2 1/2 scallions and perilla leaves. Cook until wilted, about 3 minutes. Add more water if sauce seems to be drying up. Garnish with remaining scallions and sesame seeds.
Chicken thighs can be substituted for the breasts, if desired.
Use any cooking wine you prefer.
In Korean restaurants (and now at home, too) it's common to add some more rice, gim (dried seaweed), and sesame oil to the remaining sauce in the pan. Mix it together well and this will provide a great, last bite to your meal.